Seed phenolics oxidation: development of a new ripening index
Abstract
During ripening seed tannins evolve, as demonstrated by the taste and color changes. In this work we tried to develop an objective, easy and fast index, useful for winemakers. In this direction we propose two different spectrophotometric indexes, one related to the molecular structure and tannin subunits linkages, and the other related to the antioxidantproperties. Especially the second one gave very interesting and unexpected results. Even though seed phenolics are oxidized during ripening, their antioxidant power increases.
Publication date: July 3, 2024
Issue: Macrowine 2010
Type: Article
Authors
Dipartimento di Produzione vegetale, Sezione Coltivazioni Arboree, Università degli Studi di Milano, I.
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Keywords
grape ripening, seed phenolics, oxidation